Delish ricotta pancakes

Is there anything more scrummy than Sunday brunch and Sunday papers?Just typing the combination makes me drool with longing. Back in the day, LOML and I had Sunday brunch every single week. Wherever we found ourselves (we did a lot of travel in our junior burger years) (warning: I use parentheses A LOT in this post) (even more than usual), we’d find the right cafe (nothing fancy with the eggs, everything fancy with the bread), select the right table (window, large enough for papers, no drafts) and order much the same thing. Sunday brunch is not for trial and error! Cosy food, cosy cafe and Sunday paper walls neatly tucking us into our own little world.

These days Sunday brunch involves a favourite child-tolerant (there isn’t an eating establishment on earth without golden arches that is truly ‘child-friendly’) outdoor deli-cafe and three crazed Tsunamis running around high on life and banana bread. There is always some kind of epic spill involving 2 waiters, 38 napkins and a change of clothes (generally the waiters’). You can also guarantee that someone will insist on bringing their dog to the cafe, sending Maxi-Taxi screaming from the venue with a screech so terrifying that the majority of patrons prepare to evacuate due to fire.So, you know, we tend to eat in.

Ricotta pancakes with yoghurt, banana and honey

1 cup (150g) self-raising flour (Wholemeal also works great!)
1 tsp bicarb of soda
Pinch of salt
2 tbs (40g) caster sugar
125g fresh ricotta
1 cup (250ml) skim milk (Buttermilk also yummy here.)
1 egg, beaten
25g unsalted butter, melted
1/2 lemon, rind grated, juiced (In all honesty, our lemon tree is such a dud that I usually leave out the lemons. They are missed, but only fleetingly.)
Oil spray, to fry
Sliced bananas, yoghurt and honey, to serveSift flour, soda and salt into a bowl and stir in sugar. In a separate bowl, combine the ricotta, milk, egg, melted butter, lemon rind and juice. Beat well until smooth. Gradually whisk this into the dry ingredients to form a smooooooooth batter.Heat a heavy based, non-stick frypan, spray lightly with oil spray and pour in batter to form a 12cm pancake. Cook over medium heat until bubbles appear on the surface (about 3 mins), flip and cook for another 1-2 mins.

Keep warm while you cook the remaining pancakes. Makes about 8.

Serve hot with spoonful of yoghurt, banana slices and generous drizzle of honey. Yummo. The kids will love this one too.